Description
This Honey Garlic Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken thighs cooked to perfection with a sweet and savory honey garlic sauce. Stir-fried snap peas, bell peppers, and carrots add a fresh crunch, all coated in a luscious sauce made from soy, honey, ginger, garlic, and a hint of spice from Sambal Oelek. Ready in just 40 minutes, this easy weeknight recipe delivers restaurant-quality taste from your stovetop.
Ingredients
Scale
Sauce Ingredients
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon ginger root (grated)
- 4 garlic cloves (minced)
- 1 teaspoon Sambal Oelek
Chicken and Coating
- 1 ½ pounds chicken thighs (cut into 1 inch pieces)
- ⅓ cup corn starch
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables and Garnish
- 8 ounces snap peas
- 1 red bell pepper (thinly sliced)
- 1 large carrot (peeled and thinly sliced into coins)
- 2 tablespoons refined avocado oil
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the sauce: In a bowl, whisk together low sodium soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and Sambal Oelek. Set this flavorful sauce aside for later use.
- Coat the chicken: In a separate bowl, toss the chicken thigh pieces with corn starch, kosher salt, and black pepper until they are evenly coated. Set aside to allow the coating to adhere.
- Cook the vegetables: Heat a sauté pan over medium-high heat and add one tablespoon of refined avocado oil. Add the thinly sliced red bell pepper, snap peas, and carrot coins. Stir frequently until the vegetables begin to brown slightly and blister, about 4-5 minutes. Remove the vegetables from the pan and set aside.
- Cook the chicken: Add the remaining tablespoon of avocado oil to the same pan. Adjust the heat to maintain a hot pan but avoid burning. Add the coated chicken pieces, making sure not to overcrowd the pan—cook in batches if necessary. Cook each side for 3-4 minutes until the chicken is golden brown and cooked through.
- Combine and finish: Return the cooked vegetables to the pan with the chicken. Pour in the prepared honey garlic sauce. Stir well, scraping up any browned bits from the bottom, and cook for 2-3 minutes until the sauce thickens and thoroughly coats the chicken and vegetables.
- Serve: Garnish the stir fry with sesame seeds if desired. Serve hot over steamed rice or your preferred side for a complete meal.
Notes
- To avoid overcrowding the pan and ensure even cooking, cook chicken in batches if needed.
- If you prefer a spicier dish, increase the amount of Sambal Oelek or add chili flakes.
- Use cornstarch for a light, crispy coating on the chicken that helps thicken the sauce.
- This recipe works well with chicken breast if preferred, but thighs remain more tender.
- For a low-sodium option, adjust soy sauce or substitute with tamari.
- Serve over steamed jasmine or basmati rice for a classic pairing.
